Herbs and Spice recipe collection

Homemade taco seasoning from pantry spices like cumin, chili powder, and paprika, with no fillers or preservatives. Control the salt and heat yourself and skip the packet for fresher, bolder flavor.

Thai BBQ chicken drummettes marinated overnight in cilantro root, garlic, curry, turmeric, and fish sauce. Grilled with coconut milk basting and served with a spicy garlic-vinegar dipping sauce.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Thai green curry chicken simmers tender chicken in coconut milk and aromatic green curry paste, balanced with fish sauce, ginger, and a touch of sugar. A fragrant, weeknight-friendly curry over rice.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Rich Thai red curry with prawns and butternut squash in coconut milk sauce, ready in 60 minutes for weeknight Thai dinners with authentic restaurant flavor.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

A rich treat for mushroom lovers. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Homemade toasted garam masala spice blend with coriander, cumin, cardamom, cloves, cinnamon, and black pepper. Indian pantry staple that runs circles around jarred.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.